Grilled Tilapia with Lemon Butter and Capers
Elizabeth Janowiak
I’m very picky about fish, and this is good.
ingredients
- 1 lemon, finely zested
- 2 lemons, juiced
- 1/2 cup dry white wine
- 1 shallot, thinly sliced
- Splash heavy cream
- 1 stick unsalted butter, at room temperature, cut into cubes
- Salt and freshly ground black pepper
- 3 tablespoons olive oil
- 4 (8-ounce) tilapia fillets
- 1/2 pound orzo, cooked al dente
- 1/4 cup chopped fresh flat-leaf parsley leaves
- 1/4 cup drained capers
directions
- 1
Combine the lemon zest, juice, wine and shallot in a small saucepan over high heat and cook until reduced by half. Remove from the heat and let cool. Whisk together the butter and wine mixture in a small bowl and season with salt and pepper. Cover and refrigerate for 30 minutes. The butter can be made 1 day in advance and refrigerated. Bring to room temperature before serving.
- 2
Heat the grill to high.
- 3
Brush the fish on both sides with the oil and season with salt and pepper. Grill the fish for 3 to 4 minutes per side or until lightly golden brown and slightly charred. Toss the orzo with a few tablespoons of the butter and 2 tablespoons of the parsley and season with salt and pepper. Transfer the orzo to a platter. Remove from the grill and immediately place the fillets on the orzo and top each fillet with some of the butter and capers. Garnish with the remaining parsley.
Source: Lizzy
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